Harvest Butternut Squash Kale Salad with Farro
This post has been sponsored by Earthbound Farm Organic. All opinions expressed here are mine alone, as I only promote products that I truly love.
Harvest Butternut Squash Kale Salad with Farro is a hearty fall salad tossed in a sweet, tangy apple cider dijon dressing!
I was a child of the 70’s, so there were more canned fruits and vegetables in my life than fresh produce. I’m not complaining because I loved produce any way that it was served to me, and I happily ate my siblings’ shares too if they didn’t want them.
I even loved canned spinach which most kids wouldn’t touch. Perhaps it stemmed from all the episodes of Popeye that I used to watch. 🙂
Now that I’ve dated myself, I’ll get to the point. Naturally times have changed, and it’s reflected in the way that I eat today. This Butternut Squash Kale Salad is something that I can eat every single day!
When I was younger, “organic”, “local” and “sustainable” weren’t household words. There was never a choice to buy organic that I remember, and I’m so glad that’s changed because buying organic is so important to me now.
When I eat salads like this Harvest Butternut Squash Kale Salad with Farro, I feel good knowing that the main ingredients are from Earthbound Farm Organic.
I had the privilege of visiting a few of Earthbound Farm Organic farms to learn about organic farming practices, how crops are harvested, and more about the company in general.
I’ve been a big fan of the company for years, but after visiting the farms and spending time with the CEO and many of the company’s employees, I’m even more impressed.
What sets Earthbound Farm Organic apart is that 100% of its products are certified organic and carry the certified organic seal. The commitment to exclusively grow organic started with its founders Drew and Myra Goodman 30+ years ago and it has never wavered.
This company is so passionate about cultivating land that provides quality organic products for its consumers and for the betterment of the environment.
In fact, company management specified that while they would love everyone to purchase their products, they stressed the importance of buying organic as a whole, whether it be from the store, farmers markets or from them.
We’ve all heard the saying “leave the earth better than we found it”, and growing organic is the way that we can achieve that.
The soil on an organic farm is thicker and richer because its nutrient-dense, and it holds water better, which is ideal in drought conditions.
Organic farming requires plenty of passion as it’s so much harder than conventional farming. It takes 3 years to establish an organic farm, and once certified, the farm and its suppliers are subject to annual audits.
Over 1,000 synthetic pesticides are used in conventional farming, but only a small toolbox of 24 allowed natural substances may be used by organic farms only when all other methods have failed.
Farmers walk the fields daily to ensure the health of the crops, and adjustments must be made in a timely manner or the entire crop may be lost. There is no recipe for organic farming…experience is key.
I could go on and on about why buying organic is important, and I’m so grateful to Earthbound Farm Organic and other organic farmers that go the extra mile to grow quality produce that’s better for me and the world that I live in.
This Harvest Butternut Squash Kale Salad was a salad that I created during a salad competition at the Earthbound Farm Stand.
Many of ingredients that were available to us were picked from the garden on site and some were prepared by the farm stand chef.
That garden is the garden of my dreams, and if you’re ever in the Carmel Valley I highly recommend visiting this beautiful place. I truly never wanted to leave.
As soon as I saw roasted butternut squash, farro and cranberries on the table, I knew exactly what type of salad that I was going to make.
My salad was enjoyed by all at lunch along with the other creations, and I knew I wanted to share it with you.
This salad is even easier to prepare with Earthbound Farm Organic Baby Kale and frozen Butternut Squash.
I love using dinosaur or curly kale in salads, but Earthbound Farm Organic Baby Kale is the simplest alternative. It’s triple washed and there’s no massaging necessary as the leaves are more tender than other varieties of kale.
The frozen butternut squash is a huge time saver! Simply separate the frozen squash and toss in olive oil, salt and pepper. Roast at 425 degrees for 20-30 minutes until tender and golden brown and cool slightly.
The frozen butternut squash may also be prepared according to package instructions to make salad prep go even faster.
This harvest salad wouldn’t be complete without my apple cider vinegar dressing! It’s tangy, flavorful and the perfect complement to all of the ingredients in this salad.
I’ve been eating this salad almost non-stop for the past month and a half. The colors and flavors are just perfect for this time of year, and it’s perfect as a side dish for dinner parties, holidays and even your meal prep lunches.
This Harvest Butternut Squash Kale Saladis the perfect fall feel-good food. It’s good for the planet and it’s good for you.
More salad recipes you’ll love:
- Butternut squash quinoa salad
- Cobb salad by Delish
- Farro salad
- Italian chopped salad
- Massaged Kale Salad
- Persimmon Salad
- Wild Rice Salad
If you make this recipe I’d love to hear from you! Leave a comment and rating below, or tag me @flavorthemoments on Instagram!
Harvest Butternut Squash Kale Salad with Farro
For the salad:
- 2 tablespoons olive oil if roasting the frozen squash
- 10 ounces [Earthbound Farm Organic Frozen Butternut Squash]
- 1/4 cup farro dry, cooked according to package instructions
- 5 ounces [Earthbound Farm Fresh Organic Baby Kale]
- 1 organic apple, chopped (I used honey crisp)
- 1/3 cup dried cranberries
- 1/3 cup toasted pepitas
For the dressing:
- 1/4 cup apple cider vinegar
- 6 tablespoons extra virgin olive oil
- 2 tablespoons pure maple syrup
- 1 tablespoon dijon mustard
- 1 teaspoon lemon juice
- salt and freshly ground black pepper to taste
Roast the butternut squash:
- Preheat the oven to 425 degrees. Toss the frozen squash with 2 tablespoons of olive oil, salt and pepper to taste, then separate and spread in a single layer on a large rimmed baking sheet.. Roast for 20-30 minutes or until tender and golden brown. Remove from heat and allow to cool slightly.
Prepare the dressing:
- Place all ingredients in a mason jar and cover tightly with a lid. Shake vigorously until emulsified, then taste and adjust the seasoning as necessary.
Prepare the salad:
- Place the baby kale, butternut squash, farro, apple, dried cranberries and pepitas in a large bowl. Add the desired amount of dressing and toss well to coat.
- Serve and enjoy!
- Nutrition information includes half of the salad dressing and no added salt.
- Instead of roasting the squash, you can save time by cooking the squash according to the package instructions.
- Make this a mason jar salad! Layer ingredients in a mason jar from the bottom up in this order: dressing, farro, squash, apple, cranberries, baby kale and pepitas.
- I bought pre-toasted pepitas at Trader Joe’s. Toast your own by spreading out in a single layer on a rimmed baking sheet. Bake at 350 degrees for 7-10 minutes.
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.